Baked Snapper Fillets Tampico

"This recipe for Pescado en Su Jugo exemplifies the best of Tampico flavors as well as healthful, low-calorie food."   from Gulf Coast Cooking

• Juice of 1 lime
• 2 pounds fish fillets (redfish, snapper, snook)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup olive oil
• 2 large tomatoes, sliced
• 1 large onion, sliced
• 2 cloves garlic, chopped
• 2 bay leaves, broken into pieces
• 1/3 cup sliced stuffed olives
• 1/3 cup drained capers
• 4 jalapeno chilies, seeded and cut into strips
• 2 tablespoons chopped parsley

METHOD

Squeeze lime juice over fillets and sprinkle with salt and pepper.

Using a small amount of olive oil, grease a shallow casserole dish.  Place fish on bottom.  Layer remaining ingredients over fish and drizzle remaining oil over the top.

Cover with foil, preheat oven to 350 degrees, and bake about 30 minutes or until fish flakes easily.  (If the fillets are in several layers, increase the cooking time.)

Serves: 6

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Reprinted with permission from ©Text Virginia Elverson © Essay John Graves, Gulf coast Cooking: Seafood from the Florida Keys to the Yucatan Peninsula, published by Shearer publishing click for book review

this recipe from www.inmamaskithchen.com

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